perry court farm

Ingredients 450g smoked haddock fillets 1 bay leaf 2 tbsp light olive oil 50g butter 2 onions, finely chopped 2 leeks, halved lengthways and thinly sliced 3 celery sticks, thinly sliced sweetcorn kernels from 1 corn-on-the-cob, or 140g/5oz frozen sweetcorn 900g potato peeled and diced 3 garlic cloves crushed with 1 tsp sea salt 2 tsp chopped fresh thyme or ½ tsp dried thyme 600ml milk chopped fresh parsley for sprinkling Method Put the fish in a deep frying pan with the bay l

Ingredients 2 tablespoons margarine [or butter, olive oil, rapeseed oil, etc.,or ½ cup vegetable stock] 140 grams carrot [1 medium-large, diced] 170 grams swede [⅓ medium swede, diced] 240 grams potatoes [1 medium-large, diced] 75 grams celery [1-2 sticks, diced] 150 grams leek [1 medium-large, thin sliced] 4 cloves garlic [if small cloves use a few extra] 130 grams onion [1 medium-large, diced] 1.2 litres vegetable stock [hot] ⅛ teaspoon turmeric powder [add extra if liked]

Ingredients 50g butter 450g potatoes peeled and cut into 1cm pieces (try our white potatoes) 1 small onion cut the same size as the potatoes 450g white parts of leeks sliced (save the green tops for another soup or stock) 850ml-1.2litres/1.5-2pts light chicken or vegetable stock 142ml carton whipping cream 125ml full-fat milk To Finish the white part of 1 leek a small knob of butter finely chopped chives Method Melt 50g butter in a heavy saucepan. When it foams, add 450g pota